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Glossary

Glossary

Clear definitions of key terms used in international food trade, processing, logistics and quality standards for agricultural products.

  • Plain-language definitions
  • Grouped by category
  • Kept up to date

Popular Terms

The abbreviations buyers and suppliers use most often.

All Terms

  • Frozen French Fries

    Frozen French fries are potato strips that have been cut, blanched, dried, par-fried and individually quick frozen, and are traded…

  • Fructose

    Fructose is the principal simple sugar in most honeys, and together with glucose it must meet the combined minimum set…

  • Fruit Concentrate

    Fruit juice concentrate is juice or puree from which a significant portion of water has been removed by evaporation, measured…

  • Fruit Dicing

    Fruit dicing is a processing operation that cuts fruit into cubes of specified dimensions, producing a uniform format used in…

  • Fruit Halves

    Fruit halves are stone fruits such as apricots, peaches or plums split into two symmetrical pieces, pitted and supplied IQF-frozen…

  • Fruit Peeling

    Fruit peeling is the removal of the outer skin from apples, pears, peaches and similar fruit by mechanical, steam or…

  • Fruit Pressing

    Fruit pressing is the mechanical extraction of juice from crushed or mashed fruit using belt, hydraulic or screw presses, and…

  • Fruit Puree

    Fruit puree definition: fruit puree is fruit that has been crushed and sieved into a smooth, homogeneous mass, supplied frozen,…

  • Fruit Puree Production

    Fruit puree production is the process of reducing fruit flesh to a smooth, homogeneous mass by sieving or refining without…

  • Fruit Slicing

    Fruit slicing is a processing operation that cuts fruit into uniform slices of a defined thickness, producing a consistent format…

  • Fruit Sorting

    Fruit sorting is the process of separating raw material into acceptable and rejected streams based on ripeness, colour, size and…

  • Fruit Trimmings

    Fruit trimmings are edible offcuts and pieces generated during destemming, peeling and cutting operations, and are typically diverted to juice,…

  • Fruit Washing

    Fruit washing is the processing step in which harvested fruit is cleaned with potable water to remove field soil, dust,…

  • Fruit Yield

    Fruit yield is the ratio of usable finished product to raw material input, expressed as a percentage, and is one…

  • FSSC 22000

    FSSC 22000 certification is a GFSI-benchmarked food-safety scheme built on ISO 22000 plus sector-specific prerequisite programmes and additional FSSC requirements,…

  • Full Truck Load

    Full truck load is a shipping arrangement in which a single consignment occupies an entire truck, typically a reefer trailer,…

  • Garlic Peeling

    Garlic peeling is the separation of cloves from the bulb and removal of the papery skin, typically using compressed-air systems,…

  • GC-MS Analysis

    GC-MS analysis is an analytical technique that couples gas chromatography, which separates volatile compounds in a sample, with mass spectrometry,…

  • General Food Law

    General Food Law is Regulation (EC) No 178/2002, the foundational EU instrument establishing principles of food safety, traceability and the…

  • Germination Energy

    Germination energy is the percentage of barley kernels that germinate within a set time under standard test conditions, used to…

  • GFSI

    GFSI, the Global Food Safety Initiative, is a benchmarking organisation that evaluates and recognises food safety certification schemes such as…

  • Glass Packaging

    Glass packaging, in the form of jars and bottles, is a chemically inert, impermeable format used for retail honey, preserves…

  • Glaze (Ice Glazing)

    Glazing is the application of a thin layer of ice, by spraying or dipping water onto frozen product, which acts…

  • GlobalG.A.P.

    GlobalG.A.P. is a private certification scheme setting good agricultural practice requirements at farm level, covering food safety, environmental protection, worker…

  • Glucose

    Glucose is the second principal simple sugar in honey, and because it is less soluble than fructose it governs crystallisation…

  • Gluten

    Gluten, or wheat gluten, is the protein network formed from gliadins and glutenins when wheat flour is mixed with water,…

  • Gluten Index

    Gluten index is a measure of gluten strength: the share of wet gluten, on a 0 to 100 scale, that…

  • Gluten-Free Certification

    Gluten-free certification verifies that a product meets the threshold for gluten-free claims set by EU Regulation 828/2014 and that the…

  • Glycoalkaloids

    Glycoalkaloids are naturally occurring bitter-tasting compounds, principally solanine and chaconine, found in potato tubers, whose concentration increases with greening, physical…

  • GMP

    GMP (Good Manufacturing Practice) is the set of baseline hygiene and production controls — covering premises, cleaning, pest control, personnel…

How the glossary works

The glossary defines the vocabulary used across the rest of the site: trade terms, processing terms, quality parameters, certification acronyms and logistics jargon. It exists so that the guides and specification pages can use precise language without stopping to explain it every time.

Definitions, not explanations

A glossary entry says what a term means and, where it matters, what it is frequently confused with. It does not walk through how to apply the concept – that is what the guides are for, and each entry links to the guide that does the work. Keeping the two apart is what stops the glossary turning into a second, worse copy of the knowledge base.

Where the definition comes from

Where a term is defined in law or in a published standard, the entry uses that definition and names the source. Where a term is industry usage with no governing text – and a great deal of trade vocabulary is exactly that – the entry says so, and describes the range of ways the term is used rather than inventing an authority for one of them.

Linking discipline

A glossary term is linked on its first mention in an article and nowhere else. That rule exists because a page with the same term linked nine times is harder to read and no more useful. If you land on an article mid-way and meet an unfamiliar term with no link, it was linked further up the page, and it is here.

Abbreviations are spelled out once

An entry gives the full form of an acronym before it uses it, even when the acronym is the form everyone says out loud. IQF, MOQ, FCL, MRL and HS code all have an entry under the abbreviation and, where a reader would search for it, under the spelled-out term as well. The second slug is a redirect and not a second definition, so there is never a duplicate text to keep in step with the first one.

When a definition changes

Definitions taken from a regulation or from a certification scheme change when the source changes, and the entry is then rewritten rather than annotated. The review date at the foot of each entry says when the source was last read. If you are quoting a definition in a contract or in a specification, quote the source document and not this page: a glossary is a place to understand a term, not a place to cite it.

Same word, different trade

Several terms mean different things in different parts of the supply chain. Grade, class, lot and batch are the usual offenders, and the difference between a processor’s usage and a retailer’s usage has consequences in a specification. Where that happens, the entry gives both readings instead of quietly choosing one.

Start here

Three entry points that answer most first visits to this section.

Browse A to Z

The full index, jumpable by letter.

Questions

When you need the reasoning rather than the definition.

Guides

The long-form articles the definitions support.

Common questions about this section

How many terms are in the glossary?

Several hundred, and the count changes as new material is published. Use the letter index or the search box rather than scrolling.

Why is a term I searched for missing?

Either it has not been written yet or it is filed under a different form of the word. Request it through the contact page and it goes onto the list.

Are the definitions legally authoritative?

Where a definition is taken from a regulation or a standard, the source is named and that source is authoritative. Where the term is industry usage, the entry describes practice and says so.

Can I reuse a definition in my own documents?

For internal use, yes. If you are publishing it, quote a short passage and link back rather than republishing the entry.

Where to go next

Questions

Short answers to specific problems.

Guides

End-to-end walkthroughs of decisions.

Standards

Where the certification acronyms are unpacked.

Products

Specification pages using this vocabulary.

Vorezan provides informational and analytical content about agricultural products, markets, logistics and standards. We do not act as a seller, broker or guarantor of product quality or transactions.